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To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.
To start your marinade, remove the stem and seeds from the chilies. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chilies frequently to prevent burning.
Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.
Once the chilies are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.
Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.
Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.
When you're ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it's hot and appears slightly matte.
Note: you will have to use two large skillets or cook two batches for this amount of TVP.
Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!